JP2002272434A - Sterilizing agent composition for food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for preparing an aqueous solution of a calcined calcium having a good water-dispersibility by preventing a calcium attachment to food-producing equipment or reducing the degree of adhesion without decreasing the sterilizing or disinfecting effect of the calcined calcium in using the calcined calcium for the sterilization or disinfection of the food or food producing equipment. SOLUTION: This method for preparing the aqueous solution of a calcined calcium is provided by simultaneously using the calcined calcium, a polyhydric alcohol, a polyhydric alcohol fatty acid ester and ethanol.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to the use of calcined calcium derived from shells or the like for the purpose of disinfecting food in food production, and to improve the dispersibility of the calcined calcium in water and the disinfection effect thereof.・ How to improve

[0002]

2. Description of the Related Art In recent years, with the advancement of technology in the food industry, in the food distribution industry such as convenience stores or supermarkets, bento, side dishes, rice balls,
Alternatively, cooked foods such as cut vegetables and semi-cooked foods have been sold at an ambient temperature close to room temperature.

[0003] Such cooked or semi-cooked foods are subjected to sterilization or sterilization treatment of food raw materials or cleaning of food production facilities in order to prevent spoilage or deterioration of foods due to the growth and proliferation of microorganisms during storage. Although efforts are made to maintain cleanliness and cleanliness, chlorine-based germicides such as sodium hypochlorite and salad powder are often used as germicides as a means of achieving this.

[0004] However, chlorine-based disinfectants represented by sodium hypochlorite have a high concentration of bacteria at high concentrations.
Although a bactericidal effect is obtained, it is often recognized that undesirable phenomena such as oxidization, deterioration, and decolorization of foods occur due to strong oxidizing power of generated chlorine, which deteriorates food quality. In addition, they have a peculiar odor due to hypochlorous acid and chlorine, and also cause inconvenience to the working environment, such as giving an unpleasant feeling to a worker engaged in the production of such foods. On the other hand, when these chlorine-based disinfectants are used at a low concentration, the working environment is improved, but in foods containing starch, protein or a mixture thereof as components, oxidation of the components starch and protein is prevented. The germicidal components may be consumed, and a sufficient bactericidal / bactericidal effect may not be obtained.

[0005] Austenitic stainless steel, which is used not only for disinfecting foods but also for food production machines, countertops, and cooking utensils, is corroded by chlorine-based disinfectants, so that the durability of these food production facilities is high. The use of chlorine-based germicides is not preferred from the viewpoint of the bacterium, and there has been a demand for a food-use disinfectant / disinfectant to replace these chlorine-based germicides.

On the other hand, as one method of sterilizing food without using a chlorine-based disinfectant, a method using calcined calcium obtained by calcining oyster shells (JP-A-5-81670, JP-A-7-203906). Japanese Patent Application Laid-Open No. 2000-72610), or a method using calcined calcium obtained by calcining scallop shells. The calcined calcium made from these shells is mainly composed of calcium oxide, the aqueous solution of which is a hydrated solution of calcium hydroxide, and the pH of the solution shows a value close to 11 to 13. The bactericidal effect of calcined calcium is mainly due to the pH effect of this calcium hydroxide, but it is said that the trace amounts of other mineral components contained in them act synergistically to enhance the germicidal and bactericidal effects. I have. The bactericidal and bactericidal effects of this calcined calcium are not only shells, but also eggshells, sea urchins, coral shells, etc. The same effect can be obtained as long as the materials are calcined.

On the other hand, when foods are used for sterilization and sterilization using the calcined calcium aqueous solution, container equipment for storing the calcined calcium aqueous solution, for example, stainless steel containers, glass containers, ceramic containers, and resin containers. Calcium adheres firmly to the inner surface in the form of a scale, and there is a problem that the cleaning operation requires much time, which is a major difficulty in using calcined calcium. The present inventors solved the problem of adhesion of calcined calcium to devices and instruments by using calcined calcium and polyglycerin fatty acid ester in combination (Japanese Patent Application No. 2000-187397). There was not enough solution.

[0008] If the calcined calcium easily precipitates in the calcined calcium aqueous solution, there is a problem that the pipe is clogged when the solution is discharged after the treatment and the load on the drainage is increased. This was one of the major problems in using an aqueous solution.

[0009]

SUMMARY OF THE INVENTION The present invention relates to a method for removing germ-free or germicidal effects of calcined calcium when using calcined calcium derived from shells for disinfecting or sterilizing food or food production equipment. It is an object of the present invention to provide a method for preventing or reducing the degree of adhesion of calcium hydrate to food manufacturing equipment, and additionally suppressing the sedimentation of calcined calcium.

[0010]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, by using ethanol, polyhydric alcohol and polyhydric alcohol fatty acid ester in combination with calcined calcium, The inventors have found that a calcined calcium aqueous solution which retains the sterilizing / sterilizing effects of calcium and suppresses sedimentation and adhesion to the device can be obtained, and has completed the present invention.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION The calcined calcium used in the present invention is an animal-derived calcium whose component before calcining is calcium carbonate, such as oyster shell, scallop shell, hook shell, sea urchin shell, eggshell or coral shell, at 600 ° C. Above, preferably 9
The main component obtained by baking or energizing and heating at a temperature of 00 to 1200 ° C. for about 15 to 60 minutes is calcium oxide. P of the obtained saturated aqueous solution of calcined calcium
H is preferably in the range of 11 to 13. The obtained calcined calcium has high hygroscopicity and is easily hydrated and easily changed to calcium hydroxide. However, in the present invention, a certain amount of hydration is acceptable.

[0012] The calcined calcium product is usually used in powder form. The particle size of the powder is not particularly limited,
Considering the efficiency of handling or suspension or dissolution in water, the average particle diameter is preferably 100 μm or less.

The polyhydric alcohol used in the present invention is used for foods having two or more hydroxyl groups in the molecule. Examples thereof include propylene glycol, glycerin, sorbitol, maltitol, reduced starch syrup, trehalose,
Erythritol and the like are mentioned, and aliphatic polyhydric alcohols such as glycerin and propylene glycol are more suitable. One or more of these polyhydric alcohols can be selected and used. By using these polyhydric alcohols, the solubility of calcined calcium in water is improved, and even if undissolved matter remains, the particle diameter becomes very small, and the improvement of dispersibility is further promoted. An effect can be obtained.

The ethanol used in the present invention is necessary for improving the solubility of the polyhydric alcohol fatty acid ester in the system, whereby the dispersibility of calcined calcium is further improved.

Regarding the combination use of calcined calcium and polyhydric alcohol, Japanese Patent Publication No. Hei 5-81670 and Japanese Patent Laid-Open Publication No. Hei 7-203906 disclose "If necessary, ethanol, isopropyl alcohol, glycerin, polyethylene glycol, polypropylene glycol. Alcohols of sugar alcohol sugars can be added. ", But there is no mention of the purpose or effect.

The polyhydric alcohol fatty acid ester used in the present invention includes glycerin fatty acid ester (mono-diglyceride), glycerin citrate fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, polyglycerin fatty acid ester,
Examples thereof include those generally used as food additives such as sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, and polyoxyethylene sorbitan fatty acid ester.

The fatty acids constituting these polyhydric alcohol fatty acid esters are caproic acid, caprylic acid, capric acid,
An aliphatic monocarboxylic acid having 6 to 22 carbon atoms such as lauric acid, myristic acid, palmitic acid, stearic acid, or oleic acid can be used alone or as a mixture. In preparing these esters, the respective fatty acids and their mixtures are used. Or an ester exchange reaction with animal or vegetable oils such as lard, beef tallow, rapeseed oil, soybean oil, palm oil, sunflower oil, corn oil, etc., and can be subjected to purification as required. It is also possible to use the polyhydric alcohol fatty acid ester thus obtained in combination.

The type, composition, and esterification rate of the fatty acids constituting these esters are not particularly limited, but they are used in aqueous solutions, and must be suitably water-soluble and have a low melting point. preferable. Specifically, it is more appropriate to use a polyglycerin fatty acid ester or a sucrose fatty acid ester as a main component. By using these polyhydric alcohol fatty acid esters, sedimentation of calcined calcium is suppressed, and adhesion of calcined calcium to containers and equipment is suppressed, and workability is improved.

These polyhydric alcohol fatty acid esters are used in combination with lecithins such as phosphatidylcholine and phosphatidylethanolamine, saponins such as yucca extract, quilla extract, soybean saponin, and thiamine lauryl sulfate. Water dispersibility of calcined calcium is further improved.

In the present invention, the mixing ratio of calcined calcium, polyhydric alcohol, polyhydric alcohol fatty acid ester and ethanol is not particularly limited, but usually, calcined calcium: polyhydric alcohol: polyhydric alcohol fatty acid ester:
Ethanol = 1-30: 55-80: 1-10: 5-2
Used in the range of 0.

The composition of the present invention is generally used in an amount of 0.1 to water.
It is used in an addition amount of up to 5.0% by mass. It does not prevent the use of an organic acid such as citric acid, malic acid, lactic acid, or acetic acid, an amino acid such as salt, glycine or alanine, or an antibacterial component such as polylysine, protamine or lysozyme, if necessary.

[0022]

The present invention will be specifically described below with reference to examples.

[Test Samples] The compounding ratios (%) of the compositions used in this test are shown in mass%. The following materials were used for the test. Scallop shell calcined calcium: Shell shell calcined calcium (NC Corporation) Oyster shell calcined calcium: Hisea-S (Kaihou) Decaglycerin monostearate: Nikkor Deca 1
-S (Nikko Chemicals) Decaglycerin monooleate: Nikkor Deca 1-O
(Nikko Chemicals) Diglycerin monolaurate: Poem DL-100 (RIKEN Vitamin Co.) Dichryserin monomyristate: Poem DM-100
(RIKEN Vitamin) Glycerin monostearate: Emulgy MS (RIKEN Vitamin) Glycerin monodistearate: Poem S-200
(RIKEN Vitamin Co.) Sucrose fatty acid ester: Ryoto ester S-117
0 (Mitsubishi Chemical Foods) Sorbitan monooleate: Nikkor SO-30 (Nikko Chemicals) Propylene glycol monooleate: Lichemar PO-
100 (RIKEN Vitamin) Lecithin: Ratio P (RIKEN Vitamin)

The compositions of the samples of the examples and comparative examples are as follows.

Example 1 Scallop Shell Calcined Calcium
10%; glycerin 77%: decaglycerin monostearate 3.0%: ethanol 10%

<Example 2> Scallop shell calcined calcium
5.0%: propylene glycol 80%: decaglycerin monooleate 3.0%: ethanol 12%

<Example 3> Scallop shell calcined calcium
10%: glycerin 77%: diglycerin monolaurate 3.0%: ethanol 10%

Example 4 Scallop Shell Calcined Calcium
15%: glycerin 70%: diglycerin monomyristate 5%: ethanol 10%

Example 5 Scallop Shell Calcined Calcium
10%: sorbit 77.5%: decaglycerin monoiolate 1.5%: diglycerin monomyristate
1.0%: ethanol 10%

Example 6 Oyster shell calcined calcium 1
0%: glycerin 77.5%: decaglycerin monooleate 1.5%: diglycerin monomyristate
1.0%: ethanol 10%

<Example 7> Oyster shell calcined calcium 1
0%: glycerin 77%: decaglycerin monooleate 1.5%: diglycerin monomyristate 1.0
%: Glycerin monostearate 0.3%: lecithin 0.2%: ethanol 10%

Example 8 Oyster Shell Calcined Calcium 1
0%: glycerin 77%: decaglycerin monooleate 1.5%: diglycerin monomyristate 1.0
%: Glycerin mono distearate 0.3%: sucrose fatty acid ester 0.2%: ethanol 10%

<Example 9> Oyster shell calcined calcium 1
0%: sorbit 77%: decaglycerin monoiolate 1.5%: diglycerin monomyristate 1.0
%: Sorbitan monooleate 0.3%: sucrose fatty acid ester 0.2%: ethanol 10%

Example 10 Calcined oyster shell calcium
20%: glycerin 61.5%: decaglycerin monooleate 2.0%: diglycerin monomyristate
1.0%: propylene glycol monooleate 0.3
%: Thiamine lauryl sulfate 0.2%: ethanol
15%

<Comparative Example 1> Scallop shell calcined calcium

<Comparative Example 2> Sintered calcium scallop shell
10%: Glycerin 90%

Comparative Example 3 Calcined scallop shell calcium
10%: Sorbit 90%

<Test Example 1> 400 ml of distilled water was placed in a 500 ml glass container, and the samples of Examples and Comparative Examples were added thereto in an amount to give a calcined calcium concentration of 3000 μg / g. The state of dispersion and the time required for precipitation at the bottom of the container were measured. Table 1 shows the test results.
It was shown to.

[0039]

[Table 1]

The sample of the example has better dispersibility and dispersion stability in water as compared with the sample of the comparative example, and the calcium hydrate adheres strongly to the sample of the comparative example which adheres to the container wall. On the other hand, the samples of the examples were all slight.

Test Example 2 800 ml of sterile distilled water was taken in a sterilized 1000 ml glass vicat, and a predetermined amount of each of the samples of Examples and Comparative Examples was added and dispersed by stirring. Lettuce is immersed in this for 10 minutes, then taken out, washed with sterile water,
The number of coliforms was measured by a conventional method. The results are shown in Table 2.

[0042]

[Table 2]

In the sample of the example, although the calcined calcium concentration was 1/10 or less of the comparative example,
In each case, a better eradication effect was shown than the sample of the comparative example.

<Test Example 3> Cucumbers were tested in the same manner as in Test Example 2. The results are shown in Table 3.

[0045]

[Table 3]

As in Test Example 2, the sample of the example exhibited a better bactericidal effect than the sample of the comparative example.

[0047]

According to the method of the present invention, it is possible to prevent or reduce the degree of adhesion of calcium to food production equipment without impairing the disinfecting and sterilizing effects of calcined calcium, and at the same time to reduce the amount of calcined calcium in an aqueous solution. A good calcined calcium aqueous dispersion having good acidity with precipitation suppressed is obtained,
The disinfection effect and workability are improved.

Claims (5)

[Claims] 1. A food disinfectant comprising calcined calcium, polyhydric alcohol, polyhydric alcohol fatty acid ester and ethyl alcohol. 2. An antibacterial agent for food, which is an aqueous solution or aqueous suspension containing calcined calcium, polyhydric alcohol, fatty acid ester of polyhydric alcohol and ethyl alcohol. 3. The disinfectant for food according to claim 1, which further comprises a water dispersibility improver for calcined calcium such as lecithin, yucca extract, quilla extract, saponins or thiamine lauryl sulfate. 4. The calcined calcium is oyster shell, scallop shell,
4. A food-removing food according to any one of claims 1 to 3, characterized in that it is one or a mixture of two or more baked shellfish, sea urchin, eggshell or coral shell. Fungicide. 5. A food product having improved storage stability, which has been subjected to a disinfection treatment with the food disinfectant according to any one of claims 1 to 4.